Mediterranean Fish Parcels

With a few offline projects on the go, it’s been an incredibly busy and exciting couple of weeks around here. Sadly, this has meant very little time for blogging, let alone cooking. So my Honey and I have been turning to old favorite ‘express’ dishes lately, especially fish parcels since they’re such a breeze to make and also have the added bonus of being healthy.

We usually use whichever fresh ingredients we have on hand but this Mediterranean inspired version is my favorite. What I really love about cooking fish this way is that it gets infused with an array of beautiful flavors whist staying incredibly moist.

Other than for busy work times, these are also a great option for dinner parties as each guest gets its own parcel and a lovely surprise when they open it.

2. Tear off four sheets of baking paper, about 45 cm long. Take one piece and fold it in half from left to right (see pics below). Using scissors, cut out a large heart shape. Repeat with the remaining sheets.

3. Divide the fish and vegetables evenly between the parchment hearts. Start by placing a few vegetables on one side of the heart, then top them with a piece of fish, some basil, capers (if using) and a slice of lemon. Drizzle with a teaspoon of olive oil and season with salt and pepper.

4. Fold the parchment heart over to cover the fish. Starting at the rounded end of the parcel, crimp the edges together, folding them over themselves as you go. Then twist the pointed end around to seal the parcel.

5. Arrange the parcels on a baking sheet and bake for about 10-12 min, until the fish is cooked through.

I have made these 3 times and we love them! Have been experimenting with different flavours, and love to serve with couscous or quinoa. Such a quick and easy weeknight meal.

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Welcome! I’m Pearl, a French girl living in Melbourne with a passion for entertaining, traveling, and all things pretty. This blog is my virtual version of the ultimate 'soiree' where everyone is invited, people from all over the world are mingling and the champagne is forever flowing. Let's party!